Over the weekend I pressed about 100lbs of Stayman Winesaps.
The gravity was 1.068! This is my third season pressing my own apples and usually the og of my juice is between .055 and .060.
These apples have been sweating for about 3 weeks. So obviously they’ve lost a bit of moisture and the sugars have concentrated.
I really don’t want a 9% cider as an every day drinker. Has anyone added water to dilute their juice? I know it sounds like heresy but that’s just too high. I may do a smaller batch of higher abv cyser but I really like a single varietal winesap cider.
fyi- I used my refractometer to get the reading. I measured twice to be sure. I haven’t needed to calibrate because it’s been dead on with my hydrometer when measuring og for beer.
The gravity was 1.068! This is my third season pressing my own apples and usually the og of my juice is between .055 and .060.
These apples have been sweating for about 3 weeks. So obviously they’ve lost a bit of moisture and the sugars have concentrated.
I really don’t want a 9% cider as an every day drinker. Has anyone added water to dilute their juice? I know it sounds like heresy but that’s just too high. I may do a smaller batch of higher abv cyser but I really like a single varietal winesap cider.
fyi- I used my refractometer to get the reading. I measured twice to be sure. I haven’t needed to calibrate because it’s been dead on with my hydrometer when measuring og for beer.